Flambeed Filets Mignons
|Filet mignon||12 Ounce (Two 6 Ounce Each Pieces)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Mixed dried herbs||1 Teaspoon|
|Thin asparagus spears||8|
|Artichokes||2 Small, trimmed down to the hearts and chokes removed|
|Unsalted butter||2 Tablespoon|
|Beef stock||2⁄3 Cup (10.67 tbs)|
|Heavy cream||6 Tablespoon|
|Red pepper strips||5 (For Garnish)|
Trim any excess fat from the steaks.
Put the olive oil into a dish with the garlic, herbs and seasoning.
Add the steaks to the dish and turn them until they are well coated with the oil mixture.
Cover and leave to marinate for 1-2 hours.
Thinly scrape the asparagus spears up to the tips.
Remove the tips, then cut the stalks into thin slices on a slant.
Thinly slice the artichoke hearts.
Blanch the asparagus tips and stalks and artichokes in boiling salted water for 3-5 minutes, until tender.
Drain in a colander, and refresh under a cold tap.
Drain very well.
Melt the butter in a frying pan, add the steaks and cook on each side for 2-3 minutes, then drain off excess fat from the pan.
Pour the brandy into the pan and set alight.
When the flames go out, remove the steaks to a hot serving dish.
Cover and keep warm.
Pour the beef stock into the frying pan and bring it to a boil, stirring to mix in the meat sediment, then boil gently until the stock reduces by half.
Add the asparagus and artichokes to the pan and heat through for about 3 minutes, then stir in the cream.
When the sauce is hot but not boiling, pour it over the steaks.
Garnish with strips of red pepper and serve immediately.